Celeriac puree with rosemary lamb chops
1 large celeriac, peeled 115g butter
250 ml creme fraiche or plain, full fat yogurt
Salt and freshly ground black pepper
Nutmeg, freshly grated
Cut the celeriac into large chunks and put into a saucepan of water. Bring to the boil and cook until soft. Drain the celeriac and return them to the pan for a moment over a low heat. Shake to dry celeriac out. This will make your puree less liquid. Once some of the moisture has evaporated, move the celeriac to a food processor. Pulse a couple of times with the butter and then add the creme fraiche or full fat yogurt. Process until smooth and creamy. Season with salt, pepper and nutmeg to taste. Serve with lamb chops and a sprig of rosemary.